What is cross-contamination?

Cross-contamination refers to the transfer of pathogens, such as bacteria or viruses, from one food item or surface to another. This typically occurs when raw foods, particularly meats, are in contact with ready-to-eat foods, or through utensils and surfaces that have not been adequately cleaned. Understanding cross-contamination is crucial in food safety as it can lead to foodborne illnesses if harmful microorganisms are not destroyed or prevented from spreading. The practice of separating raw foods from cooked ones, using different cutting boards, and ensuring that utensils are sanitized after use can effectively mitigate the risks associated with cross-contamination. This concept highlights the importance of maintaining cleanliness and proper food handling techniques in kitchens to ensure the health and safety of consumers.